Oh chocolate I love you. Most of the good people I know agree with me, so when Dave, KP and I went to visit Melissa and her family in Elmvale, I brought these crowd-pleasing treats. It’s fitting to share your favourite things with your favourite people, and plus – a birthday cake just wasn’t going to travel well.
These cookies… Think crispy exterior, chewy gooey interior. Think every chocolate craving, satisfied. Think fancy swanky occasions, sophisticated brunches, goodbyes and reunions and laughter that catches you mid-bite with chocolate gleaming on your teeth. This recipe made so many cookies that we ate them for every-day lunches and still had some leftover to freeze and break out at the next special occasion.
Notes: I’ve put a range in the baking times so you can adjust according to your preference: 9 minutes for a crisper cookie, 6 for so-soft-it-melts-in-your-mouth. And while I loved the look of the pistachios, I didn’t find that they added anything particular to the taste or texture of the cookie. Include them if you have them or want the burst of colour, but opt out guiltlessly and save your money for more chocolate. Learn from my mistake and transport them in a tupperware or cookie tin instead of a ziplock bag, or you will end up with a whole bag of delicious, devastating crumbs. (Though if you want to make that mistake your own, I’m a little jealous of the awesome ice cream topping you’ve just made yourself).
Double-Chocolate Fudge Cookies
from One Sweet Cookie
1/2 cup pistachios, shelled
12 oz semisweet chocolate, chopped
1 1/2 oz unsweetened chocolate, chopped
1/2 cup granulated sugar
2 cups packed brown sugar
1/2 tsp salt
1/2 tbsp vanilla
2 cups flour
3/4 tsp instant coffee powder
2 1/4 tsp baking powder
26 oz semisweet chocolate chips
1. Place pistachios on a baking tray, and roast at 325 degrees for 5 minutes. Remove, cool, and blend in a food processor until fine. (Alternatively, use a knife and chop the pistachios into small chunks).
2. Use a double boiler to melt the semi sweet and unsweetened chocolate. Set aside.
3. In a large bowl, cream the butter with the sugars and salt. Mixing after each addition, add the following: egg #1; egg #2; egg #3; egg #4; egg #5; egg #6; vanilla; cooled chocolate; flour, espresso powder and baking powder. Fold in chocolate chips.
4. On a baking sheet lined with parchment paper, drop a tablespoon of batter for each cookie. Bake at 325 degrees for 6-9 minutes (less time for the softest cookies; more for crisp edges). Once you’ve removed the cookies from the oven, sprinkle each immediately with ground pistachios. Cool on the baking tray for a few minutes before removing to a wire rack.